Carrot Cake Cup Cakes (with cream cheese frosting)
Mini carrot cakes with creamy cheese frosting that are perfect and easy to make.
Servings 12
Calories 282kcal
Equipment
- Mix master
- 12 muffing or cupcake pan
- 12 silicon cupcake moulds optional
- Large bowl
- grater
Ingredients
CAKE INGREDIENTS
- 2 eggs
- ½ cup olive oil light or mild tasting
- ½ cup sour cream
- ½ cup brown sugar soft
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp bicarbonate of soda
- ¾ cup Self Raising Flour or gluten free self raising flour
- ½ cup Plain flour or gluten free plain flour
- 1½ cups carrot grated
ICING INGREDIENTS
- 80 gms cream cheese softened
- 30 gms butter room temperature
- 1½ cups icing sugar
- zest of one orange
Instructions
- Heat oven to moderate around 180 degrees Celsius.
- Prepare your cupcake tin. We used 12 silicon moulds that sit inside a muffin tin but you can use paper cupcake liners.
- Pop your eggs into a bowl and mix with a whisk lightly.
- Add your olive oil and sour cream and whisk together till combined.
- Mix in the soft brown sugar.
- Sift into the wet ingredients your two flours, spices, bicarb
- Finally fold in your grated carrot.
- Pop spoonful's into cupcake trays or moulds and pop into the oven for around 12 -15 minutes. Pop in a toothpick around the 12 minute mark to see how they are going as they may need up to15 minutes or slightly more depending on your oven.
- Allow to cook completely on a wire rack before icing.
ICING METHOD
- Place your butter and cream cheese into a bowl and mix with a hand mixter to soft and creamy.
- Add the icing sugar in half lots and beat till nice and fluffy.
Notes
These mini carrot cake cup cakes work beautifully with gluten free flours.
Nutrition
Calories: 282kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 40mg | Sodium: 97mg | Potassium: 113mg | Fiber: 1g | Sugar: 25g | Vitamin A: 2867IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg